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Learn about the history and ingredients of spicy tuna roll, a popular sushi dish in the United States. Find out how it was invented by Jean Nakayama in Seattle and how it differs from negitoro.
Find out the locations, challenges, and winners of all the episodes of the Travel Channel show Man v. Food, hosted by Adam Richman and Casey Webb. The list covers 10 seasons and 10 specials from 2008 to 2022.
Despite the intense pain of the escalating levels of the spicy tuna, Adam - taking some past winners' advice to eat the rolls quickly - managed to finish all 10 rolls in 16 minutes and 25 seconds (a new record set at Bushido), becoming the ninth person to win the title of "legend."
The single least expensive menu item is an individual, unrolled “nigiri” sushi for $3.50; the most expensive is the $95 Special Party B with a choice of eight regular rolls and four special rolls.
This canned tuna sushi recipe, often called tuna salad maki or lettuce maki in Japan, has an unusual history. In 1966, the Ippei Sushi restaurant in Miyazaki, Japan, wanted to develop a unique ...
Toro is the fatty meat of tuna served as sushi or sashimi, usually from the belly or outer layers of the Pacific bluefin tuna. It is subdivided into two grades: ōtoro (very fatty) and chūtoro (medium fatty), and is a seasonal product.
Gimbap, also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim —dried sheets of seaweed—and served in bite-sized slices. Learn about its history, ingredients, variations, and cultural significance.
Negitoro is a dish of minced raw tuna scrape, the fatty parts of the fish that cannot be made into other meals, mixed with green onion. It is often used as a sushi ingredient or a rice bowl topping, and has various origin and etymology theories.